Sprats
From The book of plain cooking, 1904
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 8. The excerpt below is the record exactly as published.
Sprats These little fish should be eaten very hot. They are very easy to cook. After cleansing, rub in a dry cloth, and then well dust with flour
Cook this with the app: pantry check, scaling, and the assistant.